Holiday Salad with Hearts of Palm, Pomegranates and Champagne Vinaigrette

I made this salad the day after Thanksgiving for my mom and aunt with leftovers from our holiday dinner and it was so good that I decided to share it. You can substitute baby kale if you don’t want to deal with cleaning and ribboning the kale.

Active Time: 30 minutesTotal Time: 2 hoursServes 6 to 8 as a side salad or 4 as a main course

Preparation

Vinaigrette

Put all ingredients in a blender and purée until smooth.

Salad

Put the kale and pea shoots in a large salad bowl and season with salt and pepper. Drizzle enough of the dressing to lightly coat the greens. Taste the greens to make sure that they’re well dressed. Add half of the oranges, hearts of palm, shaved Manchego, pomegranate seeds, and almonds. Toss gently, then top with the remaining oranges, hearts of palm, shaved Manchego, pomegranate seeds, and almonds.